Savory Breakfast Bread and Sausage Pudding
| Summary | |
|---|---|
| Prep time | 20 min + 1 hr+ soaking |
| Cook time | 45-50 min |
| Source | Fresh Every Day (pg 24) |
| Yield / serves | 8-10 servings |
| Rating | Delicious |
Ingredients
- 2 T unsalted butter, plus more for buttering the baking dish
- 1 large yellow onion, diced
- 1/2 lb breakfast or Italian sausage, removed from the casing
- 4 c spinach leaves, washed and drained (about 6 oz or 1 large bunch)
- 2 1/2 c milk
- 8 large eggs, lightly beaten
- 2 T Dijon mustard
- 1/2 t sea salt
- 1/2 t freshly ground black pepper
- 6 c day-old country Italian or French bread cut into 1-1/2 inch cubes
- 1 1/2 c shredded Swiss cheese (about 6 oz)
- 1 c grated Parmesan cheese (about 3 oz)
- 2 T chopped fresh thyme leaves
- 1 T chopped fresh rosemary
Preparation
Butter a 9x13 inch glass baking dish. Melt but don't brown the 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook for 3 to 5 minutes, until it is soft and translucent. Add the sausage and cook about 4 minutes, breaking the sausage into pieces as it cooks, until it is cooked through. Stir in the spinach and saute just until it is wilted, about 2 minutes. Remove the skillet from the heat. Drain off the liquid.
Whisk the milk, eggs, mustard, salt and pepper together in a large bowl. Add the bread and stir to coat. Stir in the sausage, cheeses, thyme, and rosemary and pour into the prepared baking dish. Cover and refrigerate for at least 1 hour or overnight.
Preheat the oven to 350°F.
Twenty minutes before you're ready to bake the bread pudding, remove it from the refrigerator and bring to room temperature. Bake the bread pudding for 45-50 minutes, until it is puffy and light golden brown. Remove the bread pudding from the oven and let it sit for about 5 minutes before serving. Serve warm.
